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Spindle Brew #1 - 503

Ingredients

  • 10 litres water, for the mash
  • 13 litres water, for sparging
  • 2 kg Pilsen 2RS malt
  • 500 g Cara Clair caramel malt
  • 500 g oat malt
  • 500 g oats
  • 5 g CTZ hops, 60-minute addition
  • 10 g CTZ hops, 20-minute addition
  • 13.37 g lemon peel, 5-minute addition
  • 21.6 g CTZ hops, whirlpool addition
  • 13.37 g Columbus hops, dry hop
  • Orange peel, added the day before bottling
  • S-04 English ale yeast
  • Baking soda, for water adjustment (amount per water profile)
  • Gypsum, for water adjustment (amount per water profile)

Instructions

  1. Add the grain bill to 10 litres of water.
  2. Mash for 75 minutes: hold at 52°C, raise to 62°C after 15 minutes, raise to 68°C after 10 minutes and hold for 35 minutes, then raise to 72°C for 10 minutes and 78°C for 5 minutes.
  3. Sparge with 13 litres of water.
  4. Boil for 80 minutes, adding hops at 60 and 20 minutes and the lemon peel at 5 minutes.
  5. Add the final hop addition and whirlpool the wort.
  6. Cool to 17°C and pitch the yeast.
  7. Ferment at 19°C for 5 days, then add the dry hops.
  8. Raise the temperature to 16°C for 24 hours to rest the beer.
  9. Secondary ferment at 2°C for 14 days.
  10. Add the orange peel the day before bottling.

Source

Source: https://github.com/wearespindle/beer-recipes/blob/master/503.md